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 Cheesecake

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Posts : 193
Join date : 2011-01-09

PostSubject: Cheesecake    Wed May 11, 2011 1:31 pm

Dietitian's tip:
The colorful outermost layer of the lemon, called the "zest," is full of essential oils that contribute lively flavor and aroma to this recipe. Remove the zest by grating it with the fine rasps of a hand-held grater to form fine particles.

Ingredients

2 tablespoons cold water
1 envelope unflavored gelatin
2 tablespoons lemon juice
1/2 cup skim milk, heated almost to boiling
Egg substitute equivalent to 1 egg, or 2 egg whites
1/4 cup sugar
1 teaspoon vanilla
2 cups low-fat cottage cheese
Lemon zest (optional)

Directions

Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin. Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cheese to blender container. Process on high speed until smooth. Pour into 9" pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.


Nutritional Analysis (per serving)
Calories 80 Cholesterol 3 mg
Protein 9 g Sodium 200 mg
Carbohydrate 10 g Fiber trace
Total fat trace Potassium 89 mg
Saturated fat trace Calcium 55 mg


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